What is Ugali?
Ugali is a food made of a thick mixture of corn flour and water. It is generally the most common starch in African cuisine and forms the basis of many traditional meals. Food is often used in African cuisine as an affordable means to stretch meat, vegetables and other objects by filling the food as much as possible when using a smaller amount of more expensive or less available foods.
The process of preparation usually begins with boiling water and then slowly mixed in the ground corn icing. The exact proportion of hot water to corn flour vary depending on the preferred structure of the chef. In traditional thick porridge, two parts of water can be common proportions to one part of corn flour. Once the corn meal is mixed into boiling water, the heat usually decreases and the mixture is constantly mixed for approximately 10 minutes to remove the remaining lumps and allow it to thicken into a pliable structure. Some chefs can mix butter, salt or Other Ingredients for adding a richer taste to the corn flourky.
Because Ugali is a basic starch without much characteristic taste, it tends to be versatile in what you can serve. One of the common use of corn porridge in African cuisine is the accompaniment of steamed meat consisting of meat or vegetables. Starch is often charged in a bowl with poured steamed around or over it, allowing the porridge to absorb fluids and become tastier. It is also often served next to green or even simply milk.
Ugali traditionally does not fit with tools. Because it has such a strong, pliable texture, corn meal is often consumed with hands. The person can overturn the porridge into the ball so that the food itself, or push the finger into the ball to make the indentation. The indentation in the ball of corn meal allows it to be used as temporary dishes to charger meat, vegetables and other foods.
Other regional cuisine have starch meals based on corn flour that jThey are very similar to Ugali and can be confused or interchangeably used as substitutions. The Italian version of the corn meal is known as Polenta and is often served separately or with sauces, vegetables or mixed meats. The United States, especially the southern region, has starch -based starch flour, which is often served as a side dish for breakfast. The Mexican version, known as Atole, is often made of thinner texture and is served as sweetened as a hot drink.